Originally Posted by Turnerdude1
This year I made 7 gal of a Blackberry Port. I used Jack Keller's receipe for a full body blackberry wine oaked it and then when brink got to 10% I poured .92 gal of 190 prof. everclear into it...will rack in two mo and again two mo later than bulk age...
I have a blackberry wine posted (from Jack Keller) and it's great. But if I was going to make a port with it, and I'd do something similar to this.
I'd ferment it out all the way, and add brandy soaked oak cubes. I'd rack it off of the oak after a month or so, and add more brandy until I got to a "port" ABV of around 20-21%. The wine would be around 12% itself.
Or, you could do incremental feeding of the wine with bananas and raisins, and possibly push the ABV up to 18% if you used champange yeast in the beginning. I think you'd get better results with just making the wine, and then boosting the flavor and ABV up with brandy.